Categories: Grill, Main Dish, Pork
Ingredients
- 1 cup hoisin sauce
- 1/2 cup sugar
- 1/2 teaspoon Chinese five spice powder
- 1/2 cup soy sauce
- 1/3 cup chinese rice wine or 1/3 cup dry sherry
- 3 tablespoons asian dark sesame oil
- 5 garlic cloves, peeled and gently crushed with the side of a cleaver
- 5 slices fresh ginger, peeled and gently crushed with the side of a cleaver (1/4-inch thick slices)
- 3 scallions, white parts gently crushed with the side of a cleaver, green parts minced
- 2 slabs baby back ribs (4-5 lbs. total)
- Other
- 1 1/2 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably cherry)
Directions
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In a bowl, combine hoisin sauce, sugar, and five-spice powder; then add in soy sauce, rice wine, and sesame oil; whisk until sugar dissolves.
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Stir in garlic, ginger, and scallion whites; set 1/3 of the marinade aside to make a sauce.
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Remove the thin, papery membrane from the back of the rack of ribs.
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Place the ribs in a nonreactive roasting pan or baking dish just large enough to hold them.
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Pour the remaining marinade over the ribs and spread it all over the racks with a rubber spatula, turning to coat both sides.
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Marinate, covered, in the refrigerator for at least 4 hours or as long as overnight, turning them 3 or 4 times.
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Set up and light your smoker following manufactuer’s instructions and preheat to low (225-250 degrees); place ribs (drain them well first) in the smoker bone side down and smoke until cooked through, 4-5 hours; you will need to replenish the wood chips after the first and second hour of smoking and to replenish the coals every hour.
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Meanwhile, transfer the reserved marinade to a saucepan, let come to a gentle simmer over medium heat; cook until thick and flavorful, about 3 minutes.
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Let the sauce cool to room temperature, then strain it into a serving bowl.
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Transfer ribs to a large platter or cutting board; let ribs rest for a few minutes, then cut the racks in half or into individual ribs.
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Brush or drizzle the ribs with some of the sauce and sprinkle the scallion greens on top.
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Serve immediately with remaining sauce on the side.